Crispy roast pork belly (Siu yuk)

1. Pat the pork belly skin dry with kitchen paper, then prick it densely with a meat fork or skewer right down to the fat layer – the more holes, the crisper it gets.

2. Make a few 1 cm deep cuts in the meat side and rub it with the salt, five-spice and sugar, taking care to keep the seasoning off the skin.

3. Place the pork skin-side up, uncovered, in the fridge overnight so the skin dries out.

4. Preheat the oven to 180 °C; brush the skin with the rice vinegar, build a rim of foil around it and cover the skin thickly with the coarse salt, then roast for 60 minutes.

5. Lift off and discard the salt crust, turn the oven up to 230 °C or to the grill setting and roast until the skin is completely puffed and crackling (20-30 minutes).

6. Rest for 15 minutes, then turn it skin-side down and cut into 2 cm cubes with a sharp knife; serve with mustard or soy sauce and rice.

Tip: The salt crust doesn't make the meat salty: it draws moisture out of the skin, so it practically pops in the final hot stage. If some spots don't puff up, hold just that part closer to the grill.